Best 2 Creamy Garden Pasta Salad Recipes
Indulge in a vibrant symphony of flavors with our Creamy Garden Pasta Salad, a delightful dish that combines the freshness of garden vegetables, the richness of a creamy dressing, and the comforting embrace of pasta. This versatile salad is a feast for the senses, offering a medley of textures and flavors that will tantalize your taste buds. From the crisp crunch of bell peppers and cucumbers to the sweetness of cherry tomatoes and the earthy notes of mushrooms, each ingredient contributes to a harmonious ensemble. Tossed in a luscious creamy dressing made with mayonnaise, sour cream, and a touch of Dijon mustard, this pasta salad strikes a perfect balance between richness and tanginess. Discover the delightful variations included in this article, such as the vibrant Sun-Dried Tomato Pesto Pasta Salad, the tangy Lemon Herb Pasta Salad, and the refreshing Greek Pasta Salad. Embark on a culinary adventure and explore the diverse flavors of these delectable pasta salads, transforming your meals into unforgettable experiences.
Let's cook with our recipes!
GARDEN PASTA SALAD WITH CREAMY DILL DRESSING
Make and share this Garden Pasta Salad with Creamy Dill Dressing recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix together salad ingredients in a large salad bowl.
- Mix together dressing ingredients in a small bowl.
- Pour dressing over salad, tossing to coat evenly.
- Refrigerate for 2-3 hours before serving.
CREAMY GARDEN PASTA SALAD
Yield 8
Number Of Ingredients 13
Steps:
- Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli. Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well. While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice. Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat. Notes The only difference between this updated recipe and the original is the addition of ¼ tsp of salt and 1 Tbsp of lemon juice to the dressing.
Tips:
- For the best flavor, use fresh vegetables whenever possible.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
- If you're using a gluten-free pasta, be sure to cook it according to the package directions.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Let the pasta salad cool completely before serving. This will help the flavors to meld together.
Conclusion:
This creamy garden pasta salad is a delicious and easy-to-make dish that's perfect for summer gatherings. It's packed with fresh vegetables, herbs, and a creamy dressing that's made with Greek yogurt and mayonnaise. Whether you're serving it as a main course or a side dish, this pasta salad is sure to be a hit.
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